BeerSci
Meet the two chemical reactions that most influence the malt character and color of your brew.
By Martha Harbison
Before you read this column, I urge you to pop open a belated birthday beer. Pour that beer into a clear glass (pint or tulip, your choice), hold it up to the light, and take a good look at the color.
Two basic chemical reactions are responsible for beer being "beer-colored" rather than clear like water. One reaction couples amino acids to sugars; the other spurs sugars to decompose. In addition to adding color to beer, the products of these reactions also add significant flavor to the resultant brew.
A century ago in October, the Maillard reaction made its debut in the scientific literature thanks to the work of French chemist Louis-Camille Maillard. And the Maillard reaction is one of the most important reactions to understand how an amber beer looks different from a stout, which in turn looks different from a wit beer or pale ale.
Read more here:
http://www.popsci.com/science/articl...gets-its-color
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